This wild rice soup is made with a mirepoix of carrots, celery, and onion simmered in chicken broth and thyme.
– wild rice blend – baby carrots – yellow onion – celery – butter – garlic – kosher salt & black pepper – broth – chicken (optional) – thyme – ap flour – milk – granulated garlic
1
Bring water to a boil. Stir in wild rice blend, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat, let stand (covered). Fluff with a fork and set aside.
2
Melt butter in a pot over medium heat. Sauté carrots, onions, and celery. Add garlic. Season, bring to a boil, cover, and cook 10-12 minutes. Remove chicken, cool, dice. Add rice and chicken back to the soup..
3
In a separate pan, melt butter. Add flour. Add milk, stirring until thick. Season. Stir into soup, cover, cook on low for 5 minutes. Ladle into bowls, garnish with parsley.
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